Jennifer Fromke - Pumkin Pecan Loaves

Jennifer Fromke

Pumpkin Pecan Loaves                    (makes 2 full loaves)

This is the treat I make for my neighbors and friends, kids’ teachers, and everyone else who deserves a little love at Christmastime. There are people in my life who actually ask me if I’ve started the “baking” yet because they begin to crave this yummy stuff when December rolls around. Because the recipe makes 2 loaves, you’ll always have one to eat and one to share - or you can make 5 small loaves for giving away too. Hint: Dip pretzels into left over icing for a salty-sweet snack.

 3-1/3 cup flour

3 cups sugar

2 tsp baking soda

1-1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1 can (15 ox) solid-pack pumpkin

1 cup vegetable oil

4 eggs, lightly beaten

2/3 cup water ½ cup chopped pecans

 Caramel glaze

¼ cup butter

¼ cup sugar

¼ cup packed brown sugar

¼ cup whipping cream

2/3 cups confectioners’ sugar

1 tsp vanilla

 In a large bowl, combine the 1st 6 ingredients.  In a smaller bowl, combine the pumpkin, oil, eggs and water; mix well.  Stir wet ingredients into dry ingredients just until combined; fold in pecans if desired. (I usually don’t put pecans in bread, sometimes I sprinkle on top at the end). Spoon into 2 greased loaf pans. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

For glaze, combine the butter, sugars and cream in a saucepan.  Cook until sugar is dissolved. Cool 20 minutes. Stir in confectioner’s sugar and vanilla until smooth. Drizzle over cooled loaves.

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